Responsible Food Model

At Mövenpick Resort Aswan, on its own island in the middle of the Nile, a 30,000sqm organic farm grows a wide variety of produce for the hotel, including over 3,000 fruit trees.

The farm provides over 20 tons of fresh produce annually for guests to savor, and the flower nursery cultivates more than 5,000 blooms to decorate the lobby. A composting project covers the farm’s needs as well as supplying small local farmers.

Fairmont Singapore and Swissôtel The Stamford joined forces to launch the hospitality industry’s first urban aquaponics farm, an innovative step towards a sustainable future.

Aquaponics is a pesticide-free farming method combining fish cultivation with soil-free growing, and their 450sqm farm provides around 1,300kg of fresh vegetables and 200kg of fish to the hotels’ restaurants each year.

We are collaborating with innovative sustainability platform Foodsteps to help hotels reduce their environmental impact.

Agricultural land is a key driver of biodiversity loss, and Foodsteps measures the land-use footprint of products hotels use, then helps develop strategies to reduce the impact, supporting hotels to create innovative new menus that are kinder to the land.

To reduce food waste for over 238,000 annual covers, the team at Pullman Jiaxing Pinghu Excellence identified key steps: verifying headcounts before every event, providing to-go boxes for leftovers, and implementing rigorous measurement plans.

With full leadership engagement and team training, they are well on their way to meeting our reduction target of 60% by 2030. 

In 2023, Novotel Abu Dhabi Gate transitioned from manual food-waste monitoring to AI-based measurement tool, Orbisk.

Enhanced accuracy boosted waste-reduction measures – portion control, removing unpopular items from menus and buffets, displaying daily food waste counts to raise guest awareness, and training for new Heartists – that have reduced food waste by 44% so far.

At The Queen Elizabeth Hotel, food waste reduction is an art. Chefs across its seven venues synchronize menu items, using the same produce – prepared differently – across restaurants. A Solucycle food processor transforms food waste into biogas, and collaborations with local organizations send leftover food to locals in need.

Thanks to these initiatives, the hotel’s food waste baseline is 122.5g per cover ౼ compared to a 300g average across our hotels.

Four Accor hotels on Hainan created 88 Bites: chef-crafted dishes celebrating the island’s rich culinary heritage while showcasing eco-conscious dining and raising guests’ environmental awareness.

Sofitel Sanya Leeman Resort featured innovative dishes like wild Wuzhishan mushroom risotto and Hainan sea bass with sour mango salad – uniting sustainability and exceptional dining.

In operation since 1929, the greenhouse at Fairmont Jasper Park Lodge grows microgreens and root vegetables served in the resort’s restaurants.

A staff garden, where staff residents can grow fruits, vegetables, and flowers on their personal plots, encourages employees to help create a localized food system while nurturing a passion for gardening and creating a sense of community.

At Mercure Porto Centro Aliados, guests are immersed in local culture through Mercure’s “Discover Local” program.

Food anchors this immersive experience, with menus showcasing Portuguese specialties using responsible principles: locally sourced, seasonal, healthy products, including herbs from the hotel’s garden – delivering Porto’s authentic taste and warmth.